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Fregola con i Frutti di Mare (Fregola Pasta with Seafood) This week's recipe comes from Sardinia, combining fresh seafood, tomatoes, saffron and fregola. Fregola is a durum wheat semolina pasta which is unique to Sardinia, superficially resembling Israeli couscous. The difference is that it…

submitted 22 hours ago • 0 comments

submitted 2 days ago • 86 comments

Trump is greedy, corrupt, cruel, idiotic and — worst of all — a fascist. Musk is greedy, corrupt, cruel, idiotic and — worst of all — a fascist. Any questions?

submitted 3 days ago • 233 comments

Poulet Gaston Gérard (Chicken Breasts Gaston Gérard) This week's recipe was invented in 1930 by the wife of the then Mayor of Dijon Gaston Gérard. It is said she accidentally added too much paprika to a dish she was cooking for the esteemed food writer Curnonsky, so she rectified this with crème…

submitted 7 days ago • 0 comments

Starting to see more and more of these ads on various social media.

submitted 11 days ago • 0 comments

Restaurant Review: Aromate, Nice There are 3 Michelin starred restaurants within 5 minutes walk from my home in central Nice, and Aromate is one of them. The restaurant is owned by Chef Mickaël Gracieux and his wife Elise Morselli-Lourtet. Located in a quiet street near the Galeries Lafayette, the…

submitted 13 days ago • 0 comments

Fettucine al Tartuffo (Fettucine with truffle cream sauce) It is black winter truffle season in the northern hemisphere, and one of the simplest but most delicious ways of serving this delicious tuber is abundantly grated over fresh pasta with a cream sauce. This week's recipe allows you to eat…

submitted 21 days ago • 0 comments

Lotte de Mer Façon Gigot d’Agneau (Monkfish in the style of roast lamb) This week's recipe is a superb way to cook a whole monkfish with the bone in. The bone is important to ensure even cooking and to add a sweetness to the final dish. It gets its unusual name from being studded with garlic and…

submitted 28 days ago • 0 comments

Coquilles Saint Jacques et Chorizo (Scallops and Chorizo) This week's recipe comes from Spain and is popular in the south west of France. It's a Spanish take on surf and turf, and the salty richness of the chorizo is perfectly complemented by the sweet flavour of the scallops. Scallops in Europe…

submitted 34 days ago • 0 comments

Wow, so many new followers whose photos are of buxom young women promising sincere relationships. Must be my youthful looks….🤣🤣🤣🤣🤣

submitted 36 days ago • 1 comment

This is hysterical. The President of Mexico was spotted wearing a “Make America Mexicana Again.” 🤣

submitted 37 days ago • 806 comments

So true.

submitted 41 days ago • 1258 comments

Canada is sending resources to help fight the California fires. So is Mexico. So are other states. Over 800 convicted felons are out there fighting the fires. Not the Chief Convicted Felon elect of America. He's too busy politicizing this disaster.

submitted 42 days ago • 515 comments

Merluzzo alla Livornese (Cod with Tomato, Olive and Caper sauce) This week’s recipe comes from the Tuscan port city of Livorno, and combines cod steaks with the classic combination of ripe tomatoes, black olives, capers and white wine. Cod is not found in the southern hemisphere, but firm white…

submitted 42 days ago • 0 comments

Genius

submitted 45 days ago • 0 comments

Pusillanimous Zuckerberg abandoning fact checking on Facebook will reap what he sows, it will be as bad a cesspit as Twitter has become. Staggering greed and obeisance masquerading as freedom of speech. Absolutely pathetic.

submitted 45 days ago • 0 comments

Posting this story about how Ann Telnaes got censored not least bc it'll disseminate the image Jeff Bezos censored. anntelnaes.substack.com/p/why-im-qui...

submitted 50 days ago • 191 comments

Risotto alla Granseola (Crab and Cherry Tomato Risotto) This week’s recipe is a loose variation of Taglolini alla Granseola (crab and tomato spinach pasta). Granseola is spider crab, but freshly picked or frozen raw blue swimmer crab is an excellent substitute. At a pinch you can also use cooked…

submitted 50 days ago • 0 comments

submitted 93 days ago • 83 comments

Others have noted it but I will too: The big reason Bluesky is so hot right now is that the people who add value to social media - the frequent posters in specific fields - are here now, talking to each other and creating the "spectator value" that draws users and attention.

submitted 91 days ago • 935 comments

A real photo and perfect metaphor heading into 2025.

submitted 52 days ago • 2210 comments

submitted 55 days ago • 1 comment

“I’ll keep your orange ass out of prison and buy you a presidency, but after that, I’m the boss. And if you even THINK about crossing me, I’ll drop receipts so hard you’ll wish you stayed on The Apprentice.”

submitted 56 days ago • 0 comments

BAHAHAHAHAHA!!!!🤣🤣🤣😭🤣😭💀

submitted 57 days ago • 995 comments

submitted 58 days ago • 251 comments

Good morning

submitted 57 days ago • 548 comments

This remains, and I say this advisedly, one of the best exchanges I have ever seen on social media

submitted 57 days ago • 1168 comments

You know Bluesky is really taking off when Wordpress adds it to allow automatic uploading of new blog posts. Take that Twitter!

submitted 57 days ago • 0 comments

My latest: slowfoodfastrecipes.wordpress.com/2024/12/28/m...